Vintage Wedding

Vintage Wedding - Page Text Content

S: Lisa Scott's Cookbook

BC: Made with Love...

1: Lisa and Jon May 14,2011 | Dear Lisa, First and foremost, Congratulations! The wedding is just a few weeks away, and we cannot wait to see you become the next Mrs. Scott! On behalf of your bridal party, we wanted to create something for you and Jon that would remind you of the women in your lives that love you both and are so very excited to be a part of this amazing journey. Again, a heartfelt congratulations and we hope you enjoy trying these recipes... all were chosen with you and Jon in mind! Enjoy!

11: Pea Pickin' Cake You will need: 1 box Yellow Cake Mix 3-8 oz. Cans crushed pineapple 2 boxes Instant Vanilla Pudding 1- 8oz. Package of cream cheese 1 Family size Cool Whip 1 C. Coconut (if desired) Directions: Bake cake as directed in 13x9 pan. While it is still warm, mash cake down in the pan and pour pineapple, with the juice, over the cake. Mix pudding mix with 3 C. milk and put in the softened cream cheese. Pour this mixture over the cake. Top with cool whip and sprinkle with coconut. It's best to refrigerate overnight, or at least for a few hours. This is a great "make ahead" dessert and especially good in the summer! | From the Kitchen of: Sally Musselman

12: In every conceivable manner, the family is a link to our past, a bridge to our future. -Alex Haley

13: The Scott Family

14: Michelle Scott Mother of the Groom

15: Great-Great Grandmother Roundhouse's Sugar Cookies 3/4 cup shortening 1 cup sugar 2 eggs 1 tsp. vanilla 21/2 cups flour 1 tsp. baking powder 1 tsp salt Mix the shortening, sugar, egg, and vanilla thoroughly. Blend flour, baking powder, and salt. Combine with the shortening mixture. CHILL AT LEAST one hour. Heat oven to 400 degrees. Roll the dough to 1/8" thick on a floured board. Cut with a 3" cookie cutter- place on an un-greased baking sheet, sprinkle with sugar and bake 6 to 8 minutes. | This recipe is from Jon's great, great, grandmother. When I was a child my brothers and I would look forward to having one of these cookies when we would visit her. They were the best! My great grandmother passed away when I was about five. However, every time I see a sugar cookie on the bakery shelf I remember her. And sometimes I even buy one in her memory...but they never taste the same. Jon's grandmother got the recipe from her cousin to pass down to me and now I happily give it to Lisa and Jon. Create memories and prosper. (Michelle Scott)

22: What is a friend? A single soul dwelling in two bodies. - Aristotle

23: From the Kitchen of: Rebecca Mills Bridesmaid | Chicken Minestrone with Orzo Makes 8 servings Ingredients: 14 cups chicken stock 4 skinless, boneless chicken breasts 4 carrots, peeled 2 large zucchini lb green beans 1 small Asian eggplant 2 yellow onions 2 tablespoon olive oil small head green cabbage, shredded 3 cloves garlic 2 tomatoes, peeled and seeded, then finely chopped cup finely chopped fresh basil piece of Parmesan cheese cup orzo 1 can (15 oz) cannellini beans, rinsed and drained salt and pepper cup basil pesto (Continue) | Directions: 1)In a large saucepan over medium heat, bring 6 cups of the stock to a simmer. 2)Add the chicken breasts and simmer until just tender and no trace of pink remains, 10-15 minutes. 3)Remove from the heat and let the chicken cool in the liquid. 4)Transfer chicken to a cutting board and cut into 1-inch cubes. 5)Strain and reserve the stock. 6)Cut the carrots, zucchini, green beans, and eggplant into 1-inch pieces and finely chop the onions. 7)In a large pot over medium heat, warm the oil. 8)Add the onions and sauté, stirring occasionally, until lightly softened, 3-5 minutes. 9)Add the carrots, zucchini, green beans, and eggplant and sauté them until they are slightly softened, about 3 minutes. 10)Add the cabbage and sauté it just until it is softened, about 2 minutes. 11)Add the garlic and sauté for 1 minute. 12)Add the tomatoes, the reserved stock plus the remaining stock, the basil, and the Parmesan rind. 13)Raise the heat to medium-high and bring to a boil. 14)Reduce the heat to medium and cook until the vegetables are tender, about 15 more minutes. 15)Add the orzo and cannellini beans and cook until the orzo is al dente, 8-10 minutes. 16)Stir in the chicken and heat through. 17)Remove and discard the Parmesan rind. 18)Season to taste with salt and pepper. 19)Ladle the soup into warmed bowls and swirl a tablespoon of pesto into each bowl. 20)Serve immediately.

24: Lila! I am so incredibly excited for you and Jon! I do not think I will ever forget the smitten look on your face when you walked right into my room after you got home from your first date. I have seen over the last few years how incredibly happy he makes you. I have never seen you be so incredibly true to yourself with anyone else the way I see you when you are with Jon. I wish all the blessings in the world to come yall’s way. I hope these recipes find their way to your dinner table soon! Tell Jon I searched and searched for a bacon vodka recipe but came up empty handed. No recipe can top his! I love you. Rebecca

25: Tomato and Goat Cheese Tart Makes one 12-inch tart Total time: 55 minutes Serve this savory tart as a side dish or cut into little squares as an hors d’oeuvre. 1 sheet frozen puff pastry, thawed 1 tablespoon sour cream 1 teaspoon grainy mustard coarse salt and ground pepper 2 large leeks, white and light-green parts only Can substitute caramelized onions for leeks. 1 tablespoon unsalted butter pound grape or cherry tomatoes, halved if large, or plum or beeksteak tomatoes, sliced -inch thick, or a combination 2 ounces fresh goat cheese, crumbled 2 teaspoons fresh thyme or basil leaves (experiment with other soft cheeses and herbs-use feta and oregano or ricotta and basil) | 1)Preheat oven to 400 degrees. 2)Transfer puff pastry sheet to a parchment-lined baking sheet. 3)In a small bowel, stir together sour cream and mustard and season with salt and pepper. Spread sour cream mixture evenly over pastry. 4)Fold over -inch border on all sides and press edges to seal. Refrigerate for 10 minutes. 5)Meanwhile, halve leeks lengthwise; rinse thoroughly, pat dry, and slice -inch thick. 6)In a large skillet, melt butter over medium-high. Add leeks, season with salt and pepper, and cook, stirring frequently, until soft, 3 minutes. 7)Reduce heat to medium and cook, stirring frequently, until leeks are very soft, 5 minutes. 8)Arrange leeks evenly over sour cream mixture on pastry. Top with tomatoes and season with salt and pepper. 9)Bake until pastry is golden brown and crisp, 25 minutes. 10)Let cool slightly. Top with goat cheese and herbs before cutting into squares. 11)Serve warm or at room temperature.

33: Chile Lime Tequila Popcorn 4 quarts freshly popped popcorn* 1/3 cup butter, melted 2 teaspoons freshly squeezed lime juice 1/2 teaspoon lime zest 1 teaspoon tequila 1/2 small jalapeno, seeds and membrane removes, minced 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 1 teaspoon red pepper flakes 1 teaspoon ground cumin Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside. Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin. Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it. Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes. *To pop 4 quarts of popcorn, heat 1/4 cup clarified butter, coconut oil, or olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing. Make 4 quarts of popcorn. | From the Kitchen of: Justine Cubbage Bridesmaid

35: Bourbon Teriyaki Salmon 1/2 cup pineapple juice 2 tbsp soy sauce 2 tbsp brown sugar 1tsp bourbon 1/4 tsp black pepper 1/8 tsp garlic powder 1/4 cup vegetable oil Marinate salmon for 2 hours and broil fro 10-15 minutes. | Lisa, I cannot express how happy I am for you and Jon. You two have such a strong bond and I can't wait to watch you grow together as a married couple. I look forward to many more days on the lake and New Year's Eve parties in downtown Lakeland. Congratulations and I love you both! Kelley | From the Kitchen Of: Kelley Lamb Bridesmaid

37: Lisa, What a joy it is to have you as one of my dearest friends! You absolutely brighten the lives of those around you with your bright beautiful smile, kind heart, and loving spirit. You set a wonderful example of how to live and love to the fullest. I am so blessed to have you as a friend and am thrilled for you as you start a new and wonderful chapter in your life which I know you will make the most of! All my love!! Cameron | Cameron Petrie Bridesmaid